Posts tagged seafood

Quick Shrimp and Sausage Paella

Quick Shrimp and Sausage Paella

 

Recipe: Quick Shrimp and Sausage Paella

Ingredients

  • 1 can Mexican style tomatoes
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 2 garlic cloves minced
  • 2 cups instant brown rice
  • 1 1/3 cup reduced sodium chicken broth
  • 1/2 tsp dried thyme
  • 2 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp crushed red pepper
  • 1/4 tsp ground black pepper
  • 1 large pinch saffron
  • 1 package (14-16 oz) smoked turkey sausage, halved and sliced
  • 12 ounces peeled and deviened raw shrimp (21-25 per pound)
  • 1 package (9 oz) frozen green peas
  • lemon slices

Instructions

  1. Heat skillet over medium-high heat. Spray with cooking spray. Saute onion, bell pepper, and garlic until softened, about 3 minutes.
  2. Add rice, tomatoes, broth, and spices. Bring to a boil. Cover and cook for 5 minutes.
  3. Stir in shrimp, sausage, and peas. Cover and cook until shrimp is cooked through, about 5 minutes.
  4. Remove from heat and let rest, covered, until most of the liquid is absorbed, about 5 minutes more. Serve with lemon slices

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Saffron Fregola with Seafood

Saffron Fregola with Seafood

Recipe: Saffron Fregola with Seafood

Fregola is a type of pasta from the Italian island of Sardinia, but you can easily substitute the more common Israeli couscous. Serve this hearty stew with a refreshing butter lettuce and pear salad and plenty of crusty bread for dipping.

 

Ingredients

  • 1 tsp. saffron threads
  • 1/4 cup dry white wine
  • 1 Tbs. olive oil
  • 1/2 lb. medium shrimp, peeled and deveined
  • 1/2 lb. medium sea scallops, tough muscles removed
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 3 cups chicken broth
  • 1 cup fregola or Israeli couscous
  • Salt and freshly ground pepper, to taste
  • 1/2 lb. clams, scrubbed
  • 2 Tbs. minced fresh flat-leaf parsley

Instructions

  1. Crush the saffron in a small bowl and add the wine. Set aside.
  2. In a nonstick skillet over high heat, spray with cooking spray. When the skillet is very hot, add the shrimp and sear for 1 minute per side (do not cook all the way through). Transfer to a bowl. Add the scallops and sear for 1 minute per side, also without cooking all the way through. Transfer to the bowl with the shrimp.
  3. In a large, heavy pot over high heat add 1 Tbs. olive oil, the onion and garlic to the pot and sauté until soft, about 5 minutes. Add the saffron mixture and cook for 2 minutes. Add the broth and bring to a boil. Add the fregola and stir to combine, then reduce the heat to medium-low and cook for 12 minutes. Season with salt and pepper.
  4. Add the clams, discarding any that do not close to the touch. Cover the pot tightly and steam for 3 minutes. Remove the lid and quickly add the shrimp and scallops. Cover the pot tightly again and continue to cook just until the clams open and the shrimp and scallops are cooked through, about 3 minutes. Discard any clams that failed to open. Ladle the stew into warmed bowls, sprinkle with the parsley and serve immediately.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

Inspired By: Saffron Fregola with Seafood

Shrimp Cobb Salad

Shrimp Cobb Salad

Recipe: Shrimp Cobb Salad

Ingredients

  • 4 slices center-cut bacon
  • 1 pound large shrimp, peeled and deveined
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 1/4 teaspoon salt, divided
  • 2 1/2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon whole-grain Dijon mustard
  • 1 (10-ounce) package romaine salad
  • 2 cups cherry tomatoes, halved
  • 1 cup shredded carrots (about 2 carrots)
  • 1 cup frozen whole-kernel corn, thawed
  • 1 ripe peeled avocado, cut into 8 wedges

Instructions

  1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; cut in half crosswise. Wipe pan clean with paper towels. Increase heat to medium-high. Sprinkle shrimp with paprika and pepper. Coat pan with cooking spray. Add shrimp to pan; cook 2 minutes on each side or until done. Sprinkle with 1/8 teaspoon salt; toss to coat.
  2. While the shrimp cooks, combine remaining 1/8 teaspoon salt, juice, oil, and mustard in a large bowl, stirring with a whisk. Add lettuce; toss to coat.
  3. Arrange about 1 1/2 cups lettuce mixture on each of 4 plates. Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, 2 avocado wedges, and 2 bacon pieces.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Inspired By: Shrimp Cobb Salad

Angel Hair Nests with Lemon and Smoked Salmon

Angel Hair Nests with Lemon and Smoked Salmon

Recipe: Angel Hair Nests with Lemon and Smoked Salmon

Ingredients

  • 4 Angel Hair Nests (~2 oz each)
  • ¼ cup high-quality extra-virgin olive oil
  • 2-3 lemons
  • 1 8 oz. package smoked salmon
  • kosher salt and freshly ground black pepper

Instructions

  1. Cook Angel Hair Nests according to package directions. Using a slotted spoon, remove nests when cooked as desired and drain on paper towel-lined plate for 30 seconds.
  2. Place three nests on each serving plate. Drizzle each nest with extra-virgin olive oil then top with two small pieces smoked salmon (see photos). Grind some fresh pepper onto each nest, then grate zest from lemons over nests. Serve and enjoy!

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Inspired By: angel hair nests with lemon and smoked trout

Vegetable & Tuna Pasta Salad

Vegetable & Tuna Pasta Salad

Recipe: Vegetable & Tuna Pasta Salad

Ingredients

  • DRESSING
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup reduced-sodium chicken broth
  • 1/4 cup red-wine vinegar
  • 3 tablespoons chopped fresh basil or 1 tablespoon dried
  • 2 tablespoons finely chopped shallots
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • PASTA SALAD
  • 8 ounces (about 3 cups) whole-wheat fusilli
  • 3 cups baby arugula
  • 1 cup diced zucchini (about 1 medium)
  • 2 5-ounce cans chunk light tuna, drained
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup chopped soft sun-dried tomatoes
  • Freshly ground pepper to taste

Instructions

  1. To prepare dressing: Combine oil, broth, vinegar, basil, shallots, salt and pepper in a jar with a tight-fitting lid. Shake until well combined. (Or whisk in a bowl.)
  2. To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add arugula, zucchini, tuna, cheese, tomatoes, pepper and the dressing; toss to coat.

Quick Notes

Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.

Preparation time: 30 minute(s)

Number of servings (yield): 4

Inspired By: Vegetable & Tuna Pasta Salad

Chile-Lime Catfish with Corn Saute

Chile-Lime Catfish with Corn Saute

Recipe: Chile-Lime Catfish with Corn Saute

Ingredients

  • 4 4 – 5 ounces fresh or frozen skinless catfish, sole, or tilapia fillets
  • 1 tablespoon lime juice
  • 1 teaspoon ground ancho chile pepper or chili powder
  • 1/4 teaspoon salt
  • 1 tablespoon canola oil
  • 2 2/3 cups frozen whole kernel corn, thawed
  • 1/4 cup finely chopped red onion
  • 2 teaspoons finely chopped seeded fresh jalapeno chile pepper
  • 2 cloves garlic, minced
  • 1 tablespoon snipped fresh cilantro
  • Lime wedges (optional)

Instructions

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. In a small bowl stir together lime juice, ancho chile pepper, and salt. Brush mixture evenly over both sides of each fish fillet.
  2. In a large nonstick skillet heat 2 teaspoons of the oil over medium-high heat. Add fish fillets to hot oil; cook for 4 to 6 minutes per 1/2-inch thickness or until fish flakes when tested with a fork, turning once. Remove fish from skillet. Cover and keep warm.
  3. In the same skillet heat the remaining 1 teaspoon oil. Add corn, onion, jalapeno pepper, and garlic; cook about 2 minutes or until vegetables are heated through and just starting to soften, stirring occasionally. Remove from heat. Stir in cilantro.
  4. To serve, divide corn mixture among serving plates. Top with fish. If desired, serve with lime wedges.

Preparation time: 25 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Inspired By: Chile-Lime Catfish with Corn Saute

Clams Casino Pizza

Clams Casino Pizza

Recipe: Clams Casino Pizza

Ingredients

  • 1 recipe of your favorite pizza dough
  • 1 tablespoons olive oil
  • 4 slices of thick-cut bacon
  • 1 small red onion, chopped (about 3/4 cup)
  • 1 small red pepper, chopped (about 3/4 cup)
  • 1 small green pepper, chopped (about 3/4 cup)
  • 4 garlic cloves, minced
  • 4-5 glugs of tabasco/hot sauce
  • 8 ounces shredded mozzarella cheese
  • 1/3 cup parmesan cheese
  • 2 cans of minced clams, DRAINED

Instructions

  1. Preheat oven to 375 degrees F.
  2. Heat a large skillet on medium-high heat. Chop the 4 raw slices of bacon and add to the skillet. Cook for 3 minutes (no longer), just so a bit of fat is rendered. You do not want the bacon to be crispy at this point. Remove it with a slotted spoon and set it aside in a bowl, then turn heat down to medium. Add in onions and peppers with a sprinkle of salt, and stir. Cook for 5 minutes, continuously stirring. Add in garlic and cook for 3 more minutes. Completely drain clams, then add them to the peppers and onions along with half of the bacon. Cook for 2 minutes. Remove from heat and add a few shakes of hot sauce.
  3. Brush olive oil over pizza dough evenly and sprinkle with italian seasoning. Sprinkle dough with 4 ounces of mozzarella. Spoon clam/pepper/onion mixture evenly over pizza, then top with remaining mozzarella, parmesan, and the rest of the bacon. Bake for 25-30 minutes or until cheese is golden and bubbly.

Preparation time: 10 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 4

Inspired By: Clams Casino Pizza

Shrimp with Spicy Garlic Sauce

 

Shrimp with Spicy Garlic SauceRecipe: Shrimp with Spicy Garlic Sauce

This works well served over brown Basmati rice.

 

Ingredients

  • 3 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sugar
  • 3 gloves garlic, minced
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon sesame oil
  • 2 teaspoons chili sauce
  • 2 teaspoons cornstarch, dissolved in 4 teaspoons cold water
  • 1 1/2 pounds uncooked large shrimp
  • 6 cups fresh green beans, trimmed
  • toasted sesame seeds, for garnish
  • 1 red bell pepper
  • 1 yellow bell pepper

Instructions

  1. Combine the first seven ingredients (soy sauce through chili sauce) in a small bowl and whisk to combine. Add this sauce mixture to a small saucepan set over medium heat and bring it to a gentle boil. Let the mixture simmer for 2 minutes.
  2. Stir in the dissolved cornstarch and stir, letting the mixture return to a simmer for about a minute, or until it has become glossy and thick enough to coat the back of a spoon.
  3. In a large pot fitted with a steamer basket set over simmering water, steam the green beans, pepper, and shrimp until the beans are tender and the shrimp have turned an opaque shade of pink.
  4. Pour the sauce mixture over the steamed shrimp and green beans and toss to combine. Garnish with sesame seeds and serve!

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 6

Inspired By: Shrimp with Spicy Garlic Sauce

The Contessa’s Fish Pasta

The Contessa's Fish Past

 

Recipe: The Contessa’s Fish Pasta

Ingredients

  • 1 tablespoons olive oil
  • 2 cloves garlic
  • 12 or so oil cured olives, pitted and chopped
  • 1 pound white fish, like striped bass or snapper
  • 1 tablespoon salted capers
  • 3 oz white wine
  • 4 big and fresh tomatoes, roughly chopped
  • 8 oz linguine or spaghetti
  • 2 tablespoons parsley, chopped roughly
  • salt and pepper

Instructions

  1. Chop tomatoes roughly. Dice garlic. Deskin fish and cut into bite sized chunks.
  2. Saute oil with garlic for two minutes or so over medium heat.
  3. Add fish, stirring carefully until browned. try not to break it up.
  4. Once browned, add salt and pepper, then half glass of white wine and turn up heat. Stir carefully till wine is nearly evaporated.
  5. In the meantime, heat pot of hot water for pasta, generously salted.
  6. When wine is nearly evaporated, reduce heat, add tomatoes and cook for 10 minutes or so add capers, parsley and olives. Again, stir carefully: you don’t want to turn this into fish puree.
  7. When the tomato juice is released and the sauce is just thickening, turn off heat. You want the tomatoes a little raw.
  8. Cook pasta al dente.
  9. Carefully add the sauce to the pasta over a little heat. stir gently for a minute or two and serve.

Number of servings (yield): 4

Inspired By: The (Not Barefoot) Contessa’s Fish Pasta

Grilled Salmon and Meyer Lemon Kebabs

Grilled Salmon and Meyer Lemon Kebabs

 

Recipe: Grilled Salmon and Meyer Lemon Kebabs

This goes great with grilled asparagus and wild rice.

 

Ingredients

  • 1 ½ lbs. Skinless Salmon* Fillet, cut into 1” cubes
  • 2 large lemons, preferably Meyer Lemons, sliced thin, but not TOO thin
  • 1 Tbsp. dried oregano
  • 2 tsp. sesame seeds
  • 1 tsp. ground cumin
  • 1 tsp. kosher salt
  • ¼ tsp. crushed red pepper flakes
  • 2 Tbsp. olive oil
  • wooden skewers, soaked in water for 15 minutes prior to using

Instructions

  1. Brush grill (or grill pan, if using) generously with oil.
  2. Mix oregano, cumin, salt, red pepper flakes, sesame seeds and olive oil in small bowl. Set aside.
  3. Starting with salmon, thread onto two side-by-side skewers. Fold lemon slice in half and thread. Alternate with fish and lemon; ending with fish. Brush with oil mixture and place on grill.
  4. Cook, turning once and brushing with spice mixture until fish is opaque, about 5 – 8 minutes. If using grill pan, may take a bit longer.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Inspired By: Grilled Salmon and Meyer Lemon Kebabs

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